Ingredients:
Stephen Ceideburg
2 tbsp Olive oil
4 large Turkey leg-thigh pieces
1/3 cup Sliced yellow onion
3 Garlic cloves, minced
1 tbsp Sesame seeds, toasted
1/4 tsp Cinnamon
1/4 tsp Ground cloves
1/4 tsp Coriander seeds, toasted,
-crushed
2 tbsp Ground dried ancho or mixed
-chile peppers
2 tsp Chopped fresh cilantro
2 cup To 3 c chicken stock
3 tbsp Smooth peanut butter
2 1/2 tbsp Tomato paste
4 tbsp Golden raisins
1 oz Unsweetened chocolate,
-chopped
Salt
Freshly ground black pepper
Garnish:
Roasted and julienned red
-bell peppers
Warm tortillas
Fresh cilantro sprigs
Instructions:
From "American Game Cooking," by John Ask and Sid Goldstein.
Heat oil in a large, heavy-bottomed saute pan and brown turkey on all
sides. Remove turkey and set aside. Add onion to pan and saute until
lightly browned. Add garlic, sesame seeds, cinnamon, cloves,
coriander, ground chile and chopped cilantro; cook over moderate heat
for 5 minutes. Add stock and simmer for IO minutes, stirring
occasionally.
Pour mixture into a blender or food processor. Add peanut butter,
tomato paste, raisins and chocolate and process until smooth. Return
sauce to pan, add reserved turkey and simmer, covered, until tender,
about 35 minutes. Thin with stock as necessary. Season with salt and
pepper.
Arrange turkey on a warm platter. Whisk sauce until smooth and pour
over turkey. Garnish with red pepper strips, warm tortillas and fresh
cilantro sprigs.
PER SERVING: 660 calories, 59 g protein, 19 g carbohydrate, 39 g fat
(9 g saturated), 196 mg cholesterol, 252 mg sodium, 2 g fiber.
Jayne Benet writing in the San Francisco Chronicle, 3/18/92.
Posted by Stephen Ceideburg
Servings: 4
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